Veggie Bacon Quiche Recipes

EASY BACON AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

BACON AND CHEESE QUICHE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
• Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

GARDEN VEGETABLE QUICHE

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

BACON VEGETABLE QUICHE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms, broccoli and onion; cook and stir until tender, 5-7 minutes. Add spinach; cook until wilted., In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese., Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 30-35. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

CRUSTLESS VEGGIE-LOVER QUICHE

Steps:

• Prepare bacon, set aside and drain fat from skillet.
• In same skillet, heat oil; add onion, broccoli, & zucchini and cook until almost soft.
• Heat oven to 350 degrees.
• In bowl, beat eggs with fork. Add milk, flour, cheeses, garlic powder, salt & pepper; mix well.
• Add vegetables and bacon to egg mixture. Stir to combine.
• Pour into greased 10" pie plate or quiche pan. Bake 30-35 minutes.
• Cut into wedges and serve warm.

THE BISQUICK IMPOSSIBLE QUICHE RECIPE

Steps:

• Preheat your oven to 400 °F.
• Lightly grease a 10-inch pie plate.
• Sprinkle the crumbled bacon, shredded cheese, and diced onion evenly over the bottom of the pie plate.
• Beat the eggs with the salt and pepper, then stir in the milk.
• Add in the Bisquick and beat until smooth - it must be smooth to work!
• Pour the liquid mix over the ingredients in the pie plate.
• Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.
• Let cool on a wire rack for 15 minutes.
• Slice and serve!

VEGGIE BACON QUICHE

Steps:

• Precook piecrust in preheated 350-degree oven (prevents soggy crust).
• In a large skillet, fry the bacon pieces until they are crisp.
• Set bacon aside to drain on paper towel, but do not discard bacon drippings.
• Sauté the onions, zucchini and peppers in the bacon drippings.
• Drain the vegetables well and put them in the precooked crust followed by cheese.
• Blend eggs, mustard, flour, and evaporated milk and pour the mixture into piecrust over other ingredients.
• Bake at 350 degrees for 50 minutes.
• After about 35 minutes of baking time, spread the cooked bacon pieces over the pie and sprinkle some more shredded cheese on top.
• Pie is cooked when knife comes out clean when inserted in pie.
• Let set for 5 minutes or so before cutting.
• Garnish as desired and serve hot, warm, or cold.

EASY VEGGIE QUICHE

Steps:

• Preheat oven to 350° F.
• Heat oil in a medium sized pan. Add onions and peppers and sauté for 2-3 minutes until onions start to turn translucent.
• Add mushrooms and garlic and cook until mushrooms are cooked through, approximately 5 minutes. Add spinach and cook 1 minute longer until spinach is wilted. Remove pan from heat and set aside.
• Unroll refrigerated pie crust and press into 9.5 to 10" inch pie pan. Set aside.
• Crack eggs and whisk until frothy. Add milk, salt, pepper, and nutmeg and whisk to mix in.
• Remove any excess liquid from the cooked veggies by squeezing them in a kitchen towel or paper towels over the sink (this keeps the crust from getting soggy).
• Place veggies on top of crust in pie pan in an even layer. Sprinkle cheese on top. Pour egg mixture evenly over the veggies and cheese.
• Bake for 40-45 minutes until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.